Oreo Cheesecake Bar Delight: Creamy

Instructions:

1. Pulse the 250g of Oreo cookies in a food processor until they reach a fine, sand-like consistency.
2. Pour in the melted butter and pulse until the crumbs are evenly moistened and resemble wet sand.
3. Line an 8x8 inch pan with parchment paper. Firmly press the crust mixture into the bottom of the pan and place in the freezer for 10 minutes to firm up.
4. In a large bowl, beat the softened cream cheese and powdered sugar together until completely smooth, then stir in the vanilla extract.
5. In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to overmix.
7. Gently fold in the 120g of coarsely chopped Oreo chunks until evenly distributed.
8. Spread the filling evenly over the chilled crust and smooth the top with a spatula.
9. Sprinkle the 60g of crushed Oreos over the top for a finished look.
10. Cover with plastic wrap and refrigerate for at least 4 hours.
11. Use the parchment sling to lift the bars out of the pan and slice into 16 equal squares using a hot knife.